The current research refers to a proposal for the development of whole-grain flour recipes with their six types of grasses for pastry application. The use of whole-grain doughs in the preparation of different recipes that ...

The present intervention project proposes the use of chonta for the elaboration of flour, using the home and semi-industrial method to later be applied in pastry techniques. The purpose of making chonta flour is to ...

Entregar conocimientos necesarios para la elaboración de chocolates y pasteles con utilización de materias prima locales.

This work offers the application of pseudocereal flours such as amaranth and quinoa with dried fruits from Ecuador such as guava, naranjilla and tree tomatoes in the author 's pastry. The ancestral pseudocereals are ...

The present monographs which aim is to present native products in the Andean region, specially the mashua and the oca, those often have replaced potatoes in the preparations of our ancestors. That's why we present in the ...

The propose of this intervention project is to analyze banana in all its ripening stages to find the best ways to use this product in baked goods. By studying the organoleptic characteristics of banana we seek to enhance ...

La investigación fue motivada para dar a conocer una de las frutas de nuestro territorio que ha perdido su consumo a nivel nacional, es una fruta que me gusto su sabor, su textura y las propiedades que las investigaciones ...